Imagine the luxurious richness of a creamy cheesecake married with the delicate, flaky layers of baklava. It’s a match made in dessert heaven, and the result is nothing short of spectacular.
The origins of baklava trace back to the kitchens of the Ottoman Empire, where this layered pastry became a symbol of indulgence and celebration. Now, imagine all that tradition and decadence captured in a single, show-stopping cheesecake.
What sets this baklava cheesecake apart is the careful balance of textures and flavors. The crust is made with crushed pistachios and walnuts, mixed with cinnamon and sugar, giving it a crunchy, nutty foundation.
Between the layers of rich, velvety cheesecake, you’ll find sheets of buttery phyllo dough, each one brushed with honey syrup and sprinkled with more nuts. As the cheesecake bakes, the phyllo crisps up, adding a delightful crunch that contrasts beautifully with the smooth, creamy filling.
Finally, a drizzle of honey syrup over the top ties everything together with a sweet, aromatic finish.
This dessert is perfect for special occasions or whenever you want to treat yourself to something truly extraordinary. Pair it with a scoop of lavender ice cream for an elegant twist that’s sure to impress.
Why I Love This Recipe?
- The combination of creamy cheesecake and crunchy baklava creates a textural contrast that’s both surprising and delightful.
- This dessert is a showstopper, making it an ideal centerpiece for holiday gatherings or special dinners.
- The flavors of honey, cinnamon, and nuts bring a comforting, traditional warmth that’s deeply satisfying.
Baklava Cheesecake Recipe
Equipment
- Parchment paper
- Baking sheet
- 9" or 10" Round Springform Pan
- Sieve
- Mixing bowls
- Pastry brush
Ingredients
Cheesecake Filling
- 452 g cream cheese two bricks
- 2 large eggs at room temperature
- ½ cup sour cream or labneh
- ½ tsp fine sea salt
- 1 cup granulated sugar
- 2 tbsp freshly squeezed lemon plus the zest of a lemon, if desired
- 2 tsp pure vanilla extract
Crust
- 226 g ghee or melted butter
- 20 phyllo sheets
- 1 cup pecans finely chopped or ground
- 1 cup pistachios finely chopped or ground
- ¼ cup sugar brown or granulated
- 1 tsp ground cinnamon
Honey Syrup
- a few drops of fresh lemon juice optional
- ½ cup sugar
- ¼ cup honey
- ¼ cup water
Instructions
- Ensure cream cheese, eggs, and sour cream are at room temperature.
- Finely chop nuts (not into powder) and mix with sugar and cinnamon and set aside.
- Beat together sugar, vanilla, and cream cheese until smooth.
- Add sour cream, lemon juice, and zest (if using).
- Beat until smooth.
- Add eggs and mix until just combined.
- Pour the mixture through a sieve to remove lumps. Set aside.
- If using thick ghee, warm it until liquid.
- Use a 9" or 10" round springform pan, lining the bottom with parchment paper.
- Layer 10 sheets of phyllo in the pan, brushing each with ghee.
- After the tenth layer, sprinkle half of the nut mixture over it.
- Layer 5 more sheets, brushing each with ghee, then add the remaining nut mixture.
- Finish with another 5 sheets of phyllo.
- Pour the cheesecake filling into the prepared phyllo crust.
- Scrunch the edges of the phyllo into a ruffled shape.
- Bake at 325°F for 60-70 minutes on a sheet pan.
- In a small pot, cook water, sugar, honey, and a pinch of salt over medium heat, stirring until sugar dissolves.
- Cook for about 7 minutes until slightly thickened.
- Add lemon juice if desired.
- Pour the syrup over the baked cheesecake, focusing on the sides.
- Optionally, sprinkle with chopped nuts.
- Cool, then chill overnight.
Notes
- Keep the phyllo dough covered with a damp cloth while working to prevent it from drying out and tearing.
- Pour the syrup slowly, allowing it to absorb into the layers of phyllo, which will create that signature baklava texture.
Nutrition Info
| Nutrition | Value |
|---|---|
| Calories | 730 kcal |
| Carbohydrates | 63 g |
| Protein | 9 g |
| Sugar | 41 g |
